Deep frying : chemistry, nutrition, and practical applications
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying
1 online resource (xiii, 447 pages) : illustrations
9781613442531, 9780128043530, 9781630670191, 161344253X, 0128043539, 1630670197
760887527
pt. 1. Overview
pt. 2. Physical characteristics
pt. 3. Nutrition
pt. 4. Application
pt. 5. Evaluation
pt. 6. Regulation
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